A classic Italian desert made with ladyfingers and mascarpone cheese. It can be made in a trifle bowl or a spring form pan.
Prep Time: Approx. 30 min.
Cook Time: Approx. 30 min.
Makes about 12 servings
6 egg (separated)
1 1/4 cups white sugar
3 cups mascarpone cheese
2 cups heavy whipping cream
6 (3 ounce) packages ladyfingers (12 to a package)
1 cup strong coffee or espresso
1/3 cup coffee flavored liqueur
3 Tbs. Grand Marnier
1/4 teaspoon vanilla
1 tsp. unsweetened cocoa powder (for garnish)
1 tsp. powered sugar (for garnish)
1 (1 ounce) square semisweet chocolate
2 Tbs. rum or Marsala wine
1 tsp. vanilla
Pinch of salt
Combine the mascarpone and the rum (or Marsala wine) in a large bowl, beat until smooth. In a separate bowl, whip the cream to stiff peaks. Fold in vanilla.
Combine the 6 egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low and cook for 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored. Without waiting beat this mixture into the mascarpone mixture. Set aside.
In two small additions, fold about 1/3 of the mascarpone mixture into the whipped cream.
Then fold the whipped cream into the remaining mascarpone mixture. Set aside.
Beat the 6 egg whites and salt on medium until foamy. Increase the speed and add the remaining 3 tablespoons sugar, beat until glossy but not dry. Fold the egg whites, all at once into the mascarpone mixture.
Combine the coffee, coffee liqueur and Grand Marnier and set aside.
Split the ladyfingers in half and line the bottom and sides of a large glass bowl or spring- form pan. (You can lightly toast the ladyfingers, cake side up under a broiler for a few minutes until just golden for a firmer texture.) Brush with coffee-liqueur mixture. (An easier way is to use a spray bottle containing the coffee-liqueur mixture.) Be careful not to over-wet the ladyfingers. You don’t want them soggy. Spoon half of the cream filling over the ladyfingers. Repeat lady fingers, coffee liqueur and filling layers. Sprinkle generously with the cocoa powder and powdered sugar.
Garnish with cocoa and chocolate curls made by using a vegetable peeler run down the edge of the chocolate square.
Refrigerate at least 2 hours or better yet, over night.